Not good for you but gluten free pumpkin pie

- 1 (8oz) pkg cream cheese, softened
- 2 cups canned pumpkin (ORGANIC)
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 1 eggs
- 2 egg yolks
- 1/4 cup (1/2 stick) melted butter
- 1 cup half and half cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- box of gluten free graham crackers for crust. (make according to directions.)
- whipped cream for topping.
------------
Preheat oven to 350.

Make graham cracker crust. Refrigerate.

For Filling:
In a large mixing bowl, beat cream cheese. Add pumpkin. Add sugar and salt. Add eggs. Add half and half, butter, vanilla, cinnamon and ginger.

Pour filling into pie crust. Bake for 50 minutes or until custard is firm.